Ghee: How to Make Clarified Butter

One of my favorite cooking fats is ghee, it has a high smoke point and adds a rich nutty flavor to most dishes. Milk, and its derivative butter, is problematic for many people, particularly those with autoimmune disorders. But ghee is butter minus the lactose and casein that causes so many problems. Made from grass fed cows, it contains CLA (conjugated linoleic acid), butyrate, and fat soluble vitamins A, D and E. In short, it’s good for you and tastes even better than butter. Really.

  • Ingredients

    Grass fed butter, I use Kerrygold

  • Directions

    1. Place two 8 oz packages of grass fed butter in a small saucepan

  • 2. Place over medium heat

    3. Leave it alone…it will come to several frothy heads, let it do its thing for about 20 minutes.

  • 4. Pour the melted butter through the sieve and into the bowl. Discard the milk solids.

  • 5. Pour the strained liquid into a mason jar and refrigerate…you just made ghee!